I'm gonna put enough of the cheese in here. That's one of the characteristics of mole poblano. I'm going to be making my tres chile sauce. MOVIES. I am, because this is like a 300 step process. These are the cacahuetes, right? Now we gonna add some chicken stock to this. So by adding all the ingredients together. By: John Scroggins and Guest Contributor, Aguachile is a Mexican dish thats made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. Stir in the vinegar, salt and Mexican oregano. Once each level of chef had presented their creation, we asked food scientist Rose to explain their choices from an experts perspective. All right Bianca, well thank you very much, 2023 Cond Nast. Stir together the soy sauce, rice wine vinegarand sesame seed oilin a glass or ceramic bowl. Now I'm gonna broil it for maybe six to eight minutes, as if it's like one layer 'cause don't you hate, when you go to a restaurant and then the chips. Tips to improve your chicken sandwiches | gumbo | grilled fish recipes | veggie burgers | chocolate cake | fish & chips | apple pie | potato salad | fried rice. arbol for spiciness, and then guajillo for color. If you don't have these cookies, use bread. and you're gonna do a similar thing to the tomatoes. Well, this is what I supposed to be eating, No, I think the main thing that I did here. Chef Saul Montiel Executive Chef at Cantina Rooftop, HK Hall & La Boom Bites Passport Kitchen Traditional Mexican Enchiladas Are Not What You'd Expect | Passport Kitchen | Epicurious Traditional Mexican Enchiladas Are Not What You Expect Using Ancient Tools To Make Traditional Mexican Chicken Mole | Passport Kitchen | Epicurious All serve on a bed of homemade tortilla chips. Whether its our monthly print or digital issues, to our website and social media channels (below), we deliver a package of must read news and information to build and enrich your business. By: John Scroggins and Guest Contributor. Lorenzo, when making these tortilla chips. What I like about the nopal is it's pretty healthy for you. This is my bad boy new outfit, black chef coat. That's like three, three out of four ain't bad. I'm only think of one thing, frijoles charros. I had some excellent ingredients to work with. For those who don't know what an aguachile is. And we gonna finish it with a little bit of sesame seeds. Traditional Mexican Enchiladas Are Not What You Expect, Using Ancient Tools To Make Traditional Mexican Chicken Mole, $170 vs $15 Ravioli: Pro Chef & Home Cook Swap Ingredients, $107 vs $11 Breakfast Sandwich: Pro Chef & Home Cook Swap Ingredients, $167 vs $19 Chicken Parm: Pro Chef & Home Cook Swap Ingredients, $149 vs $9 Eggs Benedict: Pro Chef & Home Cook Swap Ingredients, $248 vs $15 Breakfast Tacos: Pro Chef & Home Cook Swap Ingredients, $135 vs $13 Nachos: Pro Chef & Home Cook Swap Ingredients, $113 vs $10 Burrito: Pro Chef & Home Cook Swap Ingredients, $196 vs $13 Calzone: Pro Chef & Home Cook Swap Ingredients, $335 vs $18 Chili: Pro Chef & Home Cook Swap Ingredients, 4 Levels of Cacio e Pepe: Amateur to Food Scientist, 4 Levels of Tamales: Amateur to Food Scientist, 4 Levels of Hot Chocolate: Amateur to Food Scientist, 4 Levels of Eggs Benedict: Amateur to Food Scientist, 4 Levels of Stuffed Peppers: Amateur to Food Scientist, 4 Levels of Enchiladas: Amateur to Food Scientist, 4 Levels of Garlic Bread: Amateur to Food Scientist, 4 Levels of Fish Tacos: Amateur to Food Scientist, 4 Levels of Quesadilla: Amateur to Food Scientist, 4 Levels of Chicken Nuggets: Amateur to Food Scientist, 4 Levels of Pulled Pork Sandwiches: Amateur to Food Scientist, 4 Levels of Tostadas: Amateur to Food Scientist, 4 Levels Of Burritos: Amateur to Food Scientist, We tried a 12-pound taco youll want on the menu at your Super Bowl party, 9 Tips For Foolproof Guacamole From Chef Sal Montiel Of Cantina Rooftop, National Burrito Day Is A Great Excuse To Try These Creative Spins On A Classic Snack, In their own words: The journey of Executive Chef Saul Montiel, Never Screw up Rice Again With This Chef-Approved Rice Cooker, Saul Montiel Lives American Dream By Bringing Authentic Mexican Cuisine to NYC, Chef Spotlight: Saul Montiel of CANTINA ROOFTOP, Un bouquet de tacos para celebrar el amor, Executive Chef Sal Montiel was born in Atotonilco el Grande, a small town outside of Pachuca in central Mexico, and quickly adopted the kitchen as his second home under the tutelage of his grandmother and mother. TV. All rights reserved. We have our onions and jalapenos for our tinga. 4. Pumpkin Soup. All rights reserved (About Us). Everting must be super fresh, onions, cilantro even the corn tortilla chips also you can makehand made corn tortillas. and then you have spines all over your mouth. 0 comments. Maybe I'm gonna still wait a little bit for summer. I was hoping the cheese pull would happen. and the onions, and the other ingredients. And then you take those ingredients with your chilies, The vinegar is gonna the color really nicely. 3,118 posts. Plus a whole bunch of fancy toppings, pickled red onions. So here's my chicken for my chicken tinga. whenever I wanna feel like I'm eating something healthy. And you know I had cheese, queso fresco for filling. I'm gonna cook this for 30 minutes, 45 minutes. Chef Sal Montiel's Tips on how to make the best guacamole: 1. In 2017 he started at Cantina Rooftop, but also reopened his grandparents old restaurant La Unica in Hilalgo. [Saul] And then I add peanuts, garlic, sesame seeds. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. He has like a crystallized sugar inside so it's sweet. I'm not kidding. Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree. While Saul was using his skills and experience to elevate Biancas recipe, food scientist Rose dialed in to assist Bianca along her way. Now we gonna do another layer of the frijoles charros. Here's my burrito with cheese inside and outside. Place the butterflied shrimp in the bowl, cover with saran wrap and place in the fridge for about 50 minutes, until the shrimp turn completely pink. Now you jalapeno, if you don't want this to be hot. To assemble the tostadas, place the tostadas on a flat work surface and spread about 2 teaspoons of the avocado pureon each tostada. 3. and what I'm gonna do, I'm gonna make upside down nachos. We set Bianca up with all of the supplies shed need to create Chef Sauls decadent Mar y Tierra Burrito, while sending her modest chicken burrito ingredients back the other direction. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. and cure it with lime juice and some kosher salt. Its climate controlled with a retractable glass rooftop for unobstructed viewing, no matter the weather. it's very important that you add chocolate. Cut the Avocado - Cut the avocado in half and scoop the flesh into either a blender or a food processor fitted with a blade attachment. I'm doing another layer. Spread mayonnaise onto the tostada, add shrimp to the tostada and garnish with cucumber, avocado, onions, jalapeo, cilantro leaves, and sea salt. So I'm just gonna use one jalapeno in my pot right here. The cactus, you know, it's not my favorite. Located inside of the new Angad Arts Hotel in St. Louis' Grand Center Arts District, surrounded by some of the city's most renowned arts venues such as the Fox Theatre and the St. Louis Symphony Orchestra, sits Grand Tavern by David Burke. than me cooking my burrito at home, and eating it. Now I'm gonna add these. and also got lime, cilantro, and jalapeno. Well, Lorenzo sent me these lovely tomatoes. Whos ready for a big budget burrito battle? To learn more about Cantina Rooftop and Chef Saul Montiels cuisine, visit their website. So char your vegetables. I just text my mom and she's like, you're nuts. Gonna leave it on the grill for a moment. Photo: Cantina Restaurant. By the time I was 9 I was well known in the market. Vote. Now I'm not saying that's not how it's supposed to look. Blend - Blend until the mixture is smooth and pureed. basically, it's the Mexican version of a ceviche. And here's my crema for my upside down nachos. 4 Levels of Stuffed Peppers: Amateur to Food Scientist October 20, 2020, 12:00 PM We challenged chefs of three different skill levels - amateur Negeen, home cook Heather, and professional chef. Guajillo for texture and flavor, morita more for flavor. With a wonderful wife, two wonderful daughters and a successful restaurant, I am very lucky,, Foodservice News Industry Trends Exclusive Interviews, 2023 QSR Trends To Watch For Restaurateurs, How to Elevate Your Pizzerias Beverage Program, J&J Snack Foods Launches Hola! on their mole recipe are spices and nuts. Take it out, put it in an ice water bath. [laughs], It's every Mexican signature sauce. Epicurious challenged chefs of three different skill levels - amateur Negeen, home cook Heather, and professional chef Saul Montiel from Cantina Rooftop - to prepare us their best stuffed. I have ingredients that you find on your pantry. Be Generous With Citrus and make sure to squeeze the limes at the momen. And this is my take on Chef Saul's nachos. Still havent subscribed to Epicurious on YouTube? Mexico North America Place. Chop or cut them into very small pieces, about 1/4 inch or smaller. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. It's too mild. Montiels recipe for success at Cantina Rooftop has been based on authentic product and enticing price point. First we gonna start by cooking the chicken. I was also going to make a tres chili sauce. To make the tostadas, pour the oil to a depth of 1 inch into a large, deep, heavy skillet and heat to 375F on a deep-frying thermometer. Montiel is the Executive Chef of Cantina Rooftop, one of New York Citys most popular rooftop spots. I love apple cider vinegar. throw some nopales in your pico de gallo. WELCOME TO YUMMY TODAYS RECIPE IS Oats Chocolate Brownie Recipe | Eggless & Without Oven | Yummy INGREDIENTS: Oats 1/2 cup Warm milk 1/2 cup Soak for 10 mins Soaked oats Cocoa powder 2 tbsp Half banana Honey 2 tbsp Blend until smooth Brush butter Pour 1/2 batter Chocolate chunks Again pour some batter Chocolate, Read More Oats Chocolate Brownie Recipe | Eggless & Without Oven | YummyContinue, SUBSCRIBE for 2 new videos per week:https://bit.ly/NanaabaskitchenSubscribe INGREDIENTS: * 1 & 1/2 lbs lightly frozen beef tenderloin cut into bite size cubes * 1/2 red onion chopped * Marinate beef with tsp maggi sauce (substitute with same amount soy sauce), 1 tsp black pepper, pinch of salt, 1 & 1/2 tsp dark soy sauce, 1, Read More Tasty Beef Sauce Recipe make this simple beef sauce recipe under 30mins.Continue, TIMESTAMPS: 00:21 Easy clothes transformations 02:23 How to upgrade your daily look 03:38 Second life for old clothes 05:13 Smart clothing hacks 06:58 How to transform your ordinary clothes 08:31 Dress transformation in a few seconds 10:52 How to resize clothes 13:03 Clothes decoration ideas Dont forget to subscribe and click the bell) This video, Read More 32 Simple Ways to Upgrade Your Style || Trendy Outfit Ideas And Useful Clothing TricksContinue, WELCOME TO YUMMY TODAYS RECIPE IS This Apple Pie Just Melts in Your Mouth Everyone Will Ask For Your Recipe | Yummy INGREDIENTS: 2 eggs (substitute condensed milk 1/2 cup) Sugar 1/2 cup Butter 1/4 cup Milk 1/2 cup All purpose flour 1 cup Baking powder 1 tsp Vanilla 1 tsp 1 apple Remove seeds, Read More This Apple Pie Just Melts in Your Mouth Everyone Will Ask For Your Recipe | YummyContinue. "Mama thank u for having me," he wrote in an Instagram post. So now, we just gonna cut the edges of the tomato. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. and we don't want that, we don't want burnt. Charring helps to bring the flavors out of anything. Higher, higher, higher, higher. Hello, mango tango. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories, And the avocado we're gonna add it to the end. She had restaurants in New York and Tokyo. See the complete stuffed peppers video and check out prior food videos below. You get your chicken tinga, goes with chipotle. With a passion for authentic Mexican recipes, Chef Montiel has created an exciting, contemporaneous Mexican cuisine at Cantina Rooftop, weaving in Mexican street food recipes and classic "fonda" dishes. because that's when we celebrate anything. I don't even know what half of this stuff is. I got these fancy tongs 'cause my fingers are too chubby. More Local News to Love Start today for 50% off Expires 3/6/23. I planned to just make a really simple burrito. TOP. Assemble: Pour cup of the enchilada sauce into the bottom of a 913'' pan. And then you do that again and again and again and again. I can't even talk, it's so good. Use 36 size avocados, theyre more fleshy. It's gonna become more like an olive green color. This video is made for entertainment purposes. Dump it in here, some little water to the bottom. Search. That's basically our sour cream and our hot sauce. And my mom used pecans, I love pecans, man shoot. While Montiel celebrates Mexican dishes such as huaraches, he also insists that dishes such as chimichangas, nachos, and refried beans aren't Mexican food. All rights reserved. Add the tuna dices and stir gently, coating all of dices with the marinade. I was planning on making mar y tierra burrito. These days, the restaurant industry is ever-changing and adapting Saul Montiel Lives American Dream By Bringing Authentic Mexican Cuisine to NYC, midst the turbulent times and swirling debate over immigration, one New York City chef represents the positive outcome that can be accomplished. We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. It all depends on the size of your chicken. Food media company NowThis Food posted a video on Monday, October 15 titled "Everything You Know About Mexican Food Is A Lie" with chef Saul Montiel. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Storage: You can store your salsa macha in the refrigerator in a sealed container. Add the tortillas, one or two at a time (depending on the size of the pan), to the hot oil and cook, turning once with tongs, for 1 to 1 1/2 minutes on each side, until a uniformly deep golden color and crisp. It will last 3-4 weeks. With Cantina Rooftops new menu reflecting both the old and new worlds of Mexican cuisine, he took classic recipes and made them fun and delicious, adding some American dishes with a Mexican twist. In 2008, Montiel became executive chef of Gusto and in 2009, he became part-owner of the restaurant. Let me say there's nothing wrong with your sauce. on Chef Saul's surf and turf burrito recipe. So as you can see, there is a little puffiness. I am going to take the skin off of these filets. My daughter can eat this. Making chilaquiles with chorizo #fyp #chilaquiles #brunch. Saul Montiel is the Executive Chef of Cantina Rooftop, one of New York City's most popular rooftop spots. JOIN SIMKL. Roasted Chicken, Morita Sauce, Avocado-Tomatillo Sauce, Onions & Cilantro Camarn $20.00 Sauted Chipotle Shrimp, Corn, Spinach, Avocado Sauce & Monterrey Jack Cheese Birria $20.00 Mixed Chiles Tijuana Style, Mango Habanero Salsa & Monterrey Jack Cheese Carnitas $19.00 Lechn & Pork Belly, Salsa Habanero & Chicharron Big Ass Taco $80.00 All right, so my pico de gallo it's done. We're making pickled onions. He began working at I Coppi, a Tuscan cuisine restaurant, and was responsible for its salads, pizzas, and desserts. but normally you add a lot of chicken broth. [laughs]. we gonna accomplish the texture that we're looking for. Close Alert. Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. There were former principals. 5 Favorite Chili Recipes for Cool Fall Days. Saul Montiel in his Executive Capri Chef Coat. Add the tomatoes at the end, tomatoes have a lost of water, if you add it in the beginning you will probably get watery guacamole. Use Serrano Peppers, please stay away from the jalapeo when making guacamole. It's good for you too. Aguachile is a Mexican dish thats made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. And now let's find out how good this avocado is. Look at me making dough, who woulda thought? From a molcajete to a rubber cutting board, these are Montiel's most essential kitchen tools. so I'm gonna try not to move it around too much. and using the chicken stock for our mole. The pumpkin seeds, to add that nutty flavor. You're going to take your tortillas whole, and you're gonna cook them for a little bit. The restaurant is a virtual fiesta of color, with a variety of individual and communal tables. Let's do a little ball of this little cold fresco. You make sauce with this. but I have no chipotle so I have to follow the rules. Watch three cooks of varying skill levels prepare stuffed peppers at home in this recent video from Epicurious (Conde Nast). Resolved technical issues for clients in person, on the phone, and through e-mail. Diners are forced to think twice before eating out and when they Pizza and beer are the perfect duo, but traditional beverage dispensing methods have always been a bottleneck for pizzerias, leading to long wait times for customers and inefficiencies for staff. He also worked at Amaranth, an Upper East Side restaurant that specializes in the fusion of Italian and French cuisines. Still haven't subscribed to Epicurious on YouTube? Look at those colors, look how beautiful that looks. I was gonna make a salsa macha from scratch. It's only one way to find out if it's good or not. I like everything that just went into this olive oil. Place 3 tuna diceson top of the avocado pure , then top each portion of tuna with about 2 teaspoons of the salsa ache . Thats a big no, no. and I want to get all these beautiful chilies on. If I had to guess, all this will cost $12.75. The cuisine is as vibrant as the location, which is steps away from the Hudson River, with an expansive view of the city skyline. from English cucumbers, lime, and serrano peppers. of the of the concon, it's just really, really good. Foolproof Thanksgiving Recipes: 18 Easy and Impressive Options. Oh my gosh, this is the best concon ever. Well now we're gonna cook this for two hours. [laughs] Excuse that sound. so they get a little bit cold and get crispier. When Williams moved to Giorgione, founded by Giorgio DeLuca of Dean & DeLuca gourmet foods line, she invited Montiel to work with her once again. Line a large plate with paper towels. You want something fresh. back home in Mexico, because that's very cost effective. Allow to cool for 10 minutes. Peanuts, yes, it's one of the ingredients. Poblano it's more like me, sweet and tasty. Pro chef Saul Montiel from Cantina Rooftop and home cook Bianca are swapping their recipe ingredients and hoping for the best! 'cause like that you put more pressure on the metlapil. So we're gonna have a little luxurious afternoon lunch. and then you're gonna a little bit of white vinegar. Don't mess it up. Williams served as a mentor to Montiel, teaching him many of his culinary skills and reaffirming his passion for food. Green and gold balloons, streamers and letterman jackets bounced around the room. Now the plantains, and it has to be right. The Flavors of FallBeyond Pumpkin and Pecan, medium-sized shrimp, deveined and butterflied. So basically, you need to remove all the stems. A view of Cantina Rooftop Restaurant & Lounge. After Giorgione, Montiel moved to SoHos Lure Fishbar, where he worked as sous chef to Chef Josh Capon. Just like making a cake, making a nacho cake. Learn more. So Lorenzo send me a typical ingredients for nachos. Instead of the chipotle I'm gonna throw some jalapeno. Pro chef Sal Montiel from Cantina Rooftop and home cook Lorenzo are swapping recipes and hitting the kitchen to whip up a plate of nachos. Browse thousands of recipes and videos from Bon Apptit, Gourmet, and more.